Chocolate puddings (V)

One dessert that never fails to impress is a hot chocolate pudding with a liquid interior. If you want to be ultra-fancy about it, you can cook them in greased ramekins or muffin tins instead and turn them out before serving; I usually don't bother, preferring to simply serve them in the little cups in which I cooked them.

Serves 4

100g dark chocolate

100g butter

1 egg

1 egg yolk

40g sugar

20g flour

Melt the chocolate and butter together in a bowl suspended over hot water. Turn the heat off under the pan of water as soon as the chocolate is beginning to melt, otherwise it may overheat and curdle the eggs when you add it.

Meanwhile, whisk the egg, yolk and sugar together.

When the chocolate mixture is fully melted, tip it into the bowl with the egg mixture, mix together, then fold in the flour. Divide between 4 espresso cups, and bake at 220°C for about 10 minutes, until risen, and nicely cracked on the top. Serve immediately, with a small jug of cold pouring cream on the table.

They solidify to a wonderful chocolate fondant as they cool, so in the unlikely event that you have any left over, put them in the fridge and eat them cold the next day.